Leek Salad with Walnuts, Goat Cheese and Chicken

OMG! OMG! OMG! Leeks - why have I never cooked you before? You need to make this now. This "salad" is like an adult sundae. The leeks are so yummy and these toppings make it so fun to eat - every bite makes you crave more. Sometimes you get a mouthful of creamy goat cheese and leeks, sometimes you get the warm grilled chicken with the crunchy toasted walnuts, sometimes you get the leeks and the tangy red wine vinegar dressing. Ugh. I want it every day now.

Ingredients

1. 4 medium leeks, halved lengthwise
2. 1 cup walnuts
3. 3 tablespoons extra-virgin olive oil
4. 3 tablespoons red wine vinegar
5. Salt and freshly ground pepper
6. 3 tablespoons chopped scallion
7. 3 tablespoons goat cheese
8. 6 oz chicken breast 

Preheat the oven to 350°. In a grill pan, place chicken breast and grill on each side about 10 minutes. Remove and set aside to cool. Bring a large saucepan of salted water to a boil. Add the leek halves and simmer over moderately high heat until tender, 10 minutes. Drain the leeks and pat dry. Spread the walnuts in a pie plate and bake for about 8 minutes, until golden brown. Let cool and coarsely chop.

 

Watch those nuts people! Especially in a toaster oven! In a small bowl, mix the olive oil with the vinegar and season with salt and pepper. Arrange the leeks on a platter, cut sides up. Cut the chicken breast and place on top. Drizzle with the vinaigrette and garnish with the walnuts, scallions and cheese. Serve.